Pumpkin Dump Cake


I love everything pumpkin and our blog has lots of tasty pumpkin treats to try out. This recipe comes from our youngest daughter, it is simple, easily and quickly put together and oh so yummy. It is nice to have these ingredients on hand in your pantry so you can easily make a dessert anytime. Our family all enjoyed it and I am sure your family will too.

  • 1 30 ounce (887ml) can of real pumpkin puree (not pie filling)
  • 1 16 ounce (473 ml) can of evaporated milk (not sweetened condensed milk)
  • 1 teaspoon ginger
  • 1/2 teaspoon cloves
  • 2 teaspoons cinnamon
  • 1 cup white sugar (I would recommend less sugar by a 1/4 - 1/2 cup)
  • 2 eggs
  • 1 package yellow cake mix
  • 1 cup pecans, finely chopped
  • 1/2 cup butter
  1. In a large bowl combine the pumpkin, milk, sugar, spices, and eggs. Mix well.
  2. Pour the mixture into a well greased 9x13 inch baking pan. 
  3. Combine the cake mix, nuts and butter into a streusel and sprinkle over top of the pumpkin batter. 
  4. Bake for 1 hour at 350 F and serve warm with lots of whipped cream! 

7 comments:

  1. What a wonderful recipe! It’s finally chilly in Texas and this cake will taste and smell so good this afternoon. I happen to have ALL those ingredients on hand!

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  2. Oh, my. Who ever thought of using cake mix as a streusel? This recipe is the reverse of how I've always used it. Can't wait to try.

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  3. Where does the milk come into play? Does it go with the pumpkin/sugar/spice mixture?

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    1. Riley, sorry for the omission. The milk has been added to step one.

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  4. We made a very similar recipe for Thanksgiving; because of allergies we used canned coconut milk in place of the evaporated milk, and a glutin free cake mix. This is the dessert that people came back to for second helpings, even though there were other desserts on the table. We topped it with whipped coconut creme.

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  5. Nice recipe...but next time I am going to add 1 teaspoon salt to the pumpkin filling. It was just a bit flat.

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